Last week i had this enormous appetite for trying out a new mousse i found in the Professional baking guide by le Cordon bleu.
The recipe is an orange-cheese mousse spiced up with a generous dash of orange liqueour, and its been raining a LOT in mexico city so i thought i would make a dessert that would fill my munchies for the rest of the week,( BTW its mandatory that i MUST have some sweet at dinner so this dessert worked out perfectly).
The consistency of the mousse melts in your mouth as the joconde texture gives that sweet crunch that matches the mousse perfectly, a really good dessert.
I really loved this book because the instructions are very well written so there are no confussions and difficulties in making this mousse and other recipes....
340g Powdered almons
300 g Confectioners sugar
100g Cake flour
480g Whole eggs
320g Egg whites
120g Butter melted
Mix the almonds, confectioners sugar and flour ina bowl
Add the eggs a little at a time. Mix well after each addition
Whip the egg whites with the sugar until they form soft glossy peaks
Gently fold the egg mixture into thw whipped egg whites
Fold in the melted butter and bake for 15 minutes at 200 C.
125g Egg whites
Orange Cheese Mousse
40g Orange Liqueur (I used Curacao instead of conreau)
250g Cream cheese
4g Orange zest, grated
60g Orange juice, strained
350g Heavy cream
Make the Meringue: whip the egg whites to soft peaks. Make a syurp of the sugar and water and cook to 115 C. Gradually whip the hot syrup into the egg whites. Continue whipping until cold. Set aside
Soft the gelatin in cold water, heat the orange liquer. Add the gelatin and stir to dissolve.
In a mixer blend the cream cheese with the zest and a little orange juice until smooth
Mix in the gelatin and the reamining orange juice until smooth.
Whip the cream to soft peaks. Fold the Meringue and the cream alternatively into the cheese until smooth
Fill mold and chill.
|Syrup for the italian meringue|